Monday, July 25, 2011

Come Quick! You Gotta See This Thing in the Water!

"Come quick! You gotta see this thing in the water!", shouted our yacht charter guest.
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Smiling at their excitement, we snorkeled over to the spot of interest located almost directly above the Wreck of the Rhone in the British Virgin Islands. Feeling rather professional after 14 years of leading snorkeling trips here in the islands, we couldn't image not being able to identify most any creature of the sea. But! We were completely stumped by this "thing" that for lack of better words, looked every bit like a long purple slinky covered in eggs. With lots of friends having many years of experience between us, we began asking everyone if they had ever seen anything like it. Finally, Ann on the yacht Sandcastle, with her degree in zoology and an insatiable water bug, classified our find as oceanic squid eggs.
Eggmass

Ok, what kind of creature produces oceanic squid eggs? Is it as wacky as the egg mass we saw? Well, almost. Our big "purple slinky" was made by a Diamond back squid. They belong to a group of large, muscular marine mollusks (the same group as snails and conch) which are called the Cephalopods (their name literally means the 'head-foot' group). They're found throughout tropical and subtropical regions of the world's oceans occupying near-surface waters during the night and mid-waters during the day. They have rather short arms and large triangular fins that extend the full length of the mantle. These animals include the squids and cuttlefish and they are cousins as it were to the octopi, so they have relatively soft pulp-like cylindrical bodies with a circle of tentacles at one end.

The difference here is that the Diamondback squids are relatively large animals with an average weight of around 33 lb. and measuring up to 3 feet in length . The proper name for them is Thysanoteuthis rhombus and another common name for them is the Barrel squid as their large plump bodies look a lot like a red barrel. But are they unique to this part of the Caribbean? Actually, they are found all around the tropics and even sub-tropics of the entire globe, but only at considerable depth. How deep is this you might ask? The average depth distribution of adults is around 4,500 feet! In fact, they only become available to fisherman when they approach around 1,000 feet to reproduce.

Having a 1 year life span, they lay long, sausage-shaped egg masses that float just beneath the surface of the ocean. Eggs lie in a double strand that wind helically around a large gelatinous core. Embryos near to hatching bear large numbers of chromatophores. This is the most commonly observed egg mass of any oceanic squid. The consistency of the oblong mass was loosely gelatinous but not firm enough to offer tangible resistance to our ungloved hand. It has been said that embedded within this gelatinous matrix were 35,000 to 75,000 individual eggs, each containing a single developing embryo. Each embryo was distributed diffusely enough that they were clearly visible through the entire thickness of the mass.

Tempting as a food source for both islanders and for export, the oceanic squid has been studied as recently as 2005 in Jamaica. Biologist Dr. Karl Aiken, working in conjunction with a marine ecologist from the Montego Bay Marine Park, along with CMI's JICA fisheries experts Takahiko Yasuda and other CMI staff, organized a series of trips to explore Jamaican coastal waters. This exploratory fishing was fully supported by the Fisheries division who promoted their effort to try to shift even some of the large number of fishers off the heavily fished reef fishery resources. The specially customized squid fishing gear was adapted from a successful Japanese design. In the end, it seems as though the idea of fishing for oceanic squid as a food source has died due to the difficulty of fishing in such deep waters.
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Sex on the reef? You bet! The discovery of egg masses and the creatures that created them made for quite a lot of excitement aboard the yacht Three Moons. But all joking aside, the ocean is a never ending source of amazement and learning for us all!
Learn more about the yacht Three Moons: http://threemoonsyacht.net
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Monday, July 18, 2011

A Friend of a Friend of a Blueberry Lover!

The world is definitely shrinking! Remember "six degrees of separation"? It's alive and well! (Six degrees of separation refers to the idea that everyone is on average approximately six steps away from any other person on Earth, so that a chain of, "a friend of a friend" statements can be made, on average, to connect any two people in six steps or fewer.)
 Here we are, floating on a private charter yacht in the middle of the Virgin Islands and a friend of friend from our hometown of Franklin, TN contacts Three Moons for a Three Moons Island Cookbook. Retired after 35 years in public education, she enthusiastically writes a food article for a local paper in Savannah, Tennessee.  Food has always been her passion, so much so that she put an addition onto her home just for her cookbook collection! That's a real foodie!
Blueberry_muffins
Janice Shelby's column is called " Desiderata...for Food Lovers".  She used the Latin term "Desiderata" meaning " things yearned for " to honor her Latin teacher from her high school days growing up in Savannah, Tennessee. Janice recently flattered us by asking for blueberry recipe for her column. You can go to www.courieranywhere.com to check out her writing and see lots of great recipes.
Below is the recipe we shared with her:
THREE MOONS YACHT BLUEBERRY MUFFINS
• This recipe came from my friend, Shelly Tucker in Franklin, Tn. She and her husband Randy own and operate the Three Moons Yacht Charter Service and have been cruising, and exploring the Virgin Islands since 1989. Shelly is a passionate, talented and award winning chef. She has recently published a cookbook “ Three Moons Island Cookbook” and you can follow her blog: http://yachtthreemoons.posterous.com/ or check out their websites : http://threemoonsyacht.net or http://sailthreemoons.com

*The lemon zest adds just the right touch to make this a winner!
You might even want to consider chartering a trip to the Caribbean and enjoy Shelly’s wonderful cuisine prepared in her well-equipped galley!
Janice Shelby, The Courier Newspaper
Ingredients:
Lemon Sugar Topping:
1/3 cup of sugar
1-1/2 teaspoons finely grated lemon zest from 1 lemon
Sift together sugar and lemon zest in a small bowl until combined: set aside.
Muffins:
2 cups fresh or frozen blueberries
1-1/8 cups sugar, plus 1 teaspoon
2-1/2 cups of unbleached all-purpose flour
2-1/2 teaspoons baking powder
1 teaspoon salt
2 large eggs, at room temperature
4 tablespoons unsalted butter, melted and cooled slightly (½ stick)
¼ cup vegetable oil
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon lemon extract
Bring 1 cup of blueberries and 1 teaspoon sugar to simmer in a small saucepan over medium heat. Cook, mashing the berries with a spoon several times, and stirring
frequently, until berries have broken down and mixture is thickened and reduced to ¼ cup, about 6 minutes. Transfer to a small bowl and cool to room temperature, 10-
15 minutes.
Rinse remaining berries under cold water and dry well. Whisk flour, baking powder, and salt together in large bowl. Whisk remaining 1-1/8 cups of sugar and eggs together in medium bowl until well mixed and thick, about 45 seconds. Slowly whisk in butter and oil until combined. Whisk in buttermilk, vanilla and lemon extract until combined. Toss the blueberries in the flour mixture and using a rubber spatula, fold egg mixture into the blueberry/ flour mix until just moistened. Batter should be lumpy, and you may even have a few spots of dry flour, but do not over mix!
Using a large spoon, divide batter equally among prepared muffin cups, completely filling cups and mound slightly. Spoon a teaspoon of the cooked berry mixture into the center of each mound of batter. Using a small paring knife, gently swirl the berry filling into the batter using a figure-eight motion. Sprinkle lemon-sugar mixture evenly over the muffins.
Bake in a standard muffin tin pan sprayed with cooking spray on middle rack of oven at 425 degrees until golden and firm (17-19 minutes), rotating muffin tin front to back about halfway through baking time. Cool muffins in tin for about 5 minutes, then transfer to a wire rack and cool about 5 minutes before serving. Yield: 12 muffins